Bonus! These cookies are dairy free and contain no flour. Perhaps they aren't completely guilt-free, but I completely support having an extra 2 or 3. They are just the perfect little snack bite!
Cashew Butter Chocolate Chip Oatmeal Cookies come together in a mixing bowl with a strong wooden spoon. A little elbow grease goes a long way. Softened cashew butter is our base. Nutty, slightly sweet, totally decadent. To the cashew butter we add unsweetened apple sauce, quick oats, baking soda, a pinch of salt, and a bit of sugar. Because we are worth it, I toss in some mini chocolate chips--totally necessary!
I really cannot say enough good things about these cookies. I am obsessed with cashews and, as a result, absolutely love cashew butter. But don't worry--if you have almond butter or peanut butter on hand, they will work just as well! If you want a more traditional oatmeal cookie, feel free to sub out the chocolate chips for a few raisins instead!
Add these cookies to your next BBQ menu--they are sure to be a hit (and nobody will know they are just a teeeeny bit healthier than most cookies!)
Here's what you need for Cashew Butter Chocolate Chip Oatmeal Cookies* (Print Recipe!)
1/2 cup softened cashew butter
1/2 cup quick oats
scant 1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 cup sugar
2 tablespoon unsweetened applesauce
3 tablespoons mini semi-sweet chocolate chips
Here's what you do
Preheat oven to 350 degrees and set a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
If your cashew butter is not to a stir-able consistency, pop it in the microwave for 10 seconds at a time. Cool to room temperature and add to a medium mixing bowl. Add in the oats, salt, baking soda, sugar, and applesauce and stir until completely combined.
Fold in the chocolate chips until evenly distributed. Using a small ice cream scoop, roll 1 tablespoon sized balls of the dough and place on the baking sheet. Be sure to leave about 2 inches between each cookie.
Bake for 8 minutes until the edges are just golden but the cookies are still a little gooey in the middle. If your cookies did not spread, use the bottom of a flat glass to flatten the cookies about 1/2 inch thick. Allow to cool on the baking sheet for 10 minutes before enjoying.
Cookies will last well-wrapped at room temperature for about 3 days (though I doubt they last that long!)
*Adapted from Chocolate Covered Katie
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